Description
We eat this spicy canned tuna at least twice a week. It's great in a rice bowl, on top of rice cakes, or in a sushi roll. We serve it with a spicy mayo sauce, cucumbers, and avocado and it's so good. You won't even remember you're eating canned tuna.
Ingredients
For the spicy tuna:
2 5-ounce cans albacore tuna
3 tablespoons soy sauce (use tamari or coconut aminos for gluten free)
2 tablespoons sriracha
2 teaspoons rice vinegar
1/4 cup mayonnaise
For the optional spicy mayonnaise:
1/4 cup mayonnaise
1 tablespoon sriracha
Juice of 1 lime
Instructions
- Add tuna, soy sauce, sriracha, rice vinegar, and mayonnaise to a mixing bowl and mix until well-combined.
- Serve on top of rice stackers, over rice, or in a sushi roll. We like ours over rice or on a rice stacker with avocado, cucumbers, sesame seeds, and shredded nori (seaweed).
- Optionally, top your finished product with spicy mayonnaise. Combine mayonnaise, lime juice, and sriracha in a bowl and drizzle over your meal.
Notes
We use albacore tuna for this recipe, but use whatever you have on hand or usually prefer. This recipe also works well with canned salmon, which happens to be slightly lower in mercury if you're watching your intake.
See "serving ideas" for additional details on how we serve this tuna.
Nutritional information is only an estimate and only includes the spicy tuna mixture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Seafood
- Method: No Cook
- Cuisine: Asian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 202
- Sugar: 1.7 g
- Sodium: 822.7 mg
- Fat: 12.5 g
- Carbohydrates: 3.2 g
- Protein: 18 g
- Cholesterol: 35.5 mg